Vegan Wild Rice and Mushroom Soup

Close up on an overhead view on a bowl of vegan wild mushroom soup. There is a spoon on the side of the bowl as well as black pepper topping the soup.

5 from 1 vote

Vegan Wild Rice and Mushroom Soup

This vegan wild rice mushroom soup is the perfect healthy dinner to enjoy on a chilly fall evening. Includes lots of vegetables and chewy wild rice, the broth is made extra rich and creamy without any added cream or dairy. It's easy, healthy and with a gluten-free option.

Prep Time10

Cook Time15

Rice cooking time40

Total Time1 5

Course: Appetizer, Soup

Cuisine: American

Keyword: Vegan, vegetarian

Servings:

Calories: 310kcal

Author: Jessica Laroche

Ingredients

1 cup uncooked wild rice
3 carrots diced
1 white onion diced
2 celery stems diced
2 garlic cloves crushed
4 cups mushrooms (12 oz) chopped
⅓ cup flour all purpose or white whole wheat
3 cups vegetable broth
2 cups plain vegan milk
½ tsp dried thyme or dried herb of your choice
salt and pepper to taste

Instructions

Start by cooking the wild rice following the instructions on the packaging (Keep it al dente).
In a large pot, cook the onion, carrot and celery with a sprinkle of salt and pepper for 5-7 minutes on medium-high heat (use a small amount of oil if desired). Then, add the garlic and cook for 30 seconds while stirring.
Add the mushrooms, dried thyme and cook for another 5 minutes, stirring often.
When the vegetables are tender, then add the cooked rice, flour and stir. Cook for about 1 minute while stirring often.
Then, add the broth and vegan milk all at once and give it a good stir. Bring to a gentle simmer and keep cooking on medium heat for about 5 minutes or until thickened to your desired consistency. Serve right away.

Video

Notes

Storage: store the leftovers in an air-tight container for up to 5 days. This soup thickens significantly while cooling down and resting, so when reheating, you might want to add a splash of water or vegan milk to loosen up the broth. Can also be frozen.
This recipe is highly customizable! Use different veggies like sweet potatoes, corn or leafy greens. Make sure to include mushrooms, they give so much flavor to the broth!
I recommend you to cook the rice before adding it to the soup to prevent creating clumps into the creamy base soup (wild rice needs to cook for a while and this could curdle the milky broth!). There are other options to consider if you do not want to have to cook rice apart that are explained in the blog post.
Make this soup gluten-free by omitting the flour all together. To thicken the soup, then make a cornstarch slurry of 1:1 cornstarch and water mixed into a small bowl (start with 2 tbsp of each), then add when the soup is done, but still bubbly and simmering. Add like a stream while stirring and cook for a few minutes until the soup has a desired consistency.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition